Lemongrass Shrimp Over Rice Vermicelli And Vegetables

  1. To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
  2. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
  3. To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.
  4. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
  5. To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.
  6. Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
  7. To cook shrimp, prepare the grill to medium-high heat.
  8. Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
  9. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.

shrimp, fish sauce, sugar, fresh lemongrass, vegetable oil, garlic, shrimp, sauce, lime juice, shredded carrot, sugar, fish sauce, garlic, red chili peppers, shallot oil, vegetable oil, shallot, remaining ingredients, rice vermicelli, boston lettuce, fresh bean sprouts, carrots, cucumber, cooking spray, mint, peanuts

Taken from www.food.com/recipe/lemongrass-shrimp-over-rice-vermicelli-and-vegetables-337863 (may not work)

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